Spicy Tomato Sauce Without Salt, Sugar or Fat
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 55 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 ml tomatoes, passed through, best homemade because the salt and sugar content
- 1 onion (s)
- 4 clove (s) garlic
- 2 handfuls fresh basil
- 1 tablespoon oregano, dried
- some pepper
- Chilli flakes, ground
- some galangal
- 0.5 ½ medium carrot (s)
Print Recipe
Pin Recipe Instructions
- Heat the tomatoes in a saucepan. Cut the onion into very small cubes and add to the tomatoes. Finely grate the carrot and add it as well. Press and add garlic. Add the oregano. Let everything simmer gently. After about 10 minutes of cooking, add the basil leaves and season with pepper, galangal and, if you like, chilli flakes.
- The sauce is ready when the onions and carrots are overcooked. The long, slow simmer is important as the mushy onion and carrots add the sweetness to the sauce. If you don`t like pieces in the sauce, you can puree it now and pass it on.
- Can be kept in a jar for approx. 1 - 2 weeks if chilled. Also suitable for freezing.
- The sauce can e.g. be eaten with pasta or used as a sauce for pizza. And we also like it on toasted white bread.
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